Today I picked up a fresh coho salmon on sale. I filleted it badly, and now have an odd mix of chunks and bones. I froze a lot of it in water for later eating. Of what remains:
-The meaty bones will get simmered in a pot to make soup, along with onions, garlic and butter. Skin and bones will get tossed.
-The fillet chunk will get poached and eaten with some chard.
How do you fix your salmon? Any tips on cooking, spices and preservation would be appreciated.